Tuesday, January 26, 2010

Portable Gourmet Mini-Quiches

I altered my herb-crusted sun-dried tomato quiche recipe for use as mini-quiches, because sometimes you want to make something fancy, but you want to be able to control the amount. I whipped up a dozen of these cuties for someone who recently had a baby, and I feel good that they can be eaten, hot, lukewarm, or even cold, in a few bites, and can be refrigerated or frozen for later.

For the crust, combine the ingredients and mix with a fork. Place about a tablespoon in each cupcake tin. (For me, this made 14 cupcake-sized quiche crusts). Flatten enough to have some of the dough crawling up the sides. Bake for 10 to 12 minutes in a 375 degree oven until slightly browned. Remove from oven.

In a bowl, beat the eggs and combine with almond milk and ricotta and mix with a fork until smooth. Add the rest of the ingredients to the bowl and mix until incorporated and spoon into the crusts. Bake for 15-25 minutes until firm on top and slightly browned.

Note: If you use this recipe in a regular piecrust, your cooking time will be longer, approximately 45 minutes to an hour, and you may have extra filling, which is delicious as an omelette.

It turns out that all rules have exceptions. And the exception to the Alexander-eats-no-green-veggies rule is that he dearly loves stuffed ...

About Me

I am a writer, editor, recipe consultant and kosher foodie. I would love to one day turn my amusing and instructive recipe collection, which focuses on making traditional Jewish recipes healthier, into a cookbook of note. Please comment on the recipes you like! I love suggestions and requests!